Crisp and golden on the outside with a sweet chewy center. These coconut macaroons made without condensed milk are so easy to make and require just 7 ingredients. Dairy free, naturally gluten free, and naturally sweetened.
Just like these gluten-free almond flour biscotti, these are perfect for making around the holidays!
Oh my gosh, if you love coconut, then you need to try these easy coconut macaroons! They taste a lot like an almond joy, but are made with only the best, real food ingredients. In fact, you just need 7 simple ingredients to make these... 5 if you skip the chocolate dipping, but I highly recommend adding the chocolate... 😉
A traditional coconut macaroon is made with condensed milk, which is milk that has had the water removed and typically a lot sugar added into it. These macaroons are made without condensed milk. Why? One... it makes these dairy free, and two... it cuts down on the sugar.
And if you love a better-for-you treat (don't we all!?), be sure to try my vegan chocolate mousse, dark chocolate peanut butter balls, coconut flour oatmeal cookies, or vegan chocolate turtles.
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Why You'll Love This Macaroon Recipe
- Easy and festive - While these may look like a lot of work, they are extremely easy to make and look as though you spent hours making a beautiful and festive treat.
- Dairy free and gluten free - Unlike traditional macaroons, these are made without condensed milk, making them dairy free and naturally gluten free.
- Coconut-y - Need I say more!? If you like coconut, these are for you (and you should try my healthy Samoa cookies). Flavorful little coconut bombs with an added touch of sweetness.
- Refined sugar free - These coconut macaroons cookies are sweetened with just a little bit of pure maple syrup (depending on the chocolate you use, there may be some refined sugar in the chocolate).
- Perfect texture - I know I've already mentioned this, but it bears repeating... these macaroons have a slightly crips exterior with a soft and chewy center. The absolute perfect contrast of textures.
Ingredient Notes
A complete list of ingredients and amounts can be found in the recipe card below. Here are some specific notes to help with selecting ingredients.
- Unsweetened shredded coconut - Okay, listen up here... shredded coconut can vary greatly by the brand as far as how fine the "sheds" are. For the best texture, use one with a more medium shred vs. fine shred. I've used finely shredded, and it turns out just fine, but I much prefer the texture if the shreds are a bit thicker. Terrasoul Superfoods has a great medium shred coconut.
- Chocolate chips - To keep these dairy free, ensure you use a dairy free chocolate, like Equal Exchange or Enjoy Life. Both semi-sweet and dark chocolate are great. And with all chocolate, I recommend you look for ones that have no more than cane sugar, chocolate liquor/chocolate/cocoa powder and cocoa butter. Brands that are Fair Trade certified and/or organic are even better! For a refined sugar free chocolate, try Hu Baking Gems.
- Pure maple syrup - Be sure to use pure maple syrup and not the fake imitation stuff.
How to Make
Step 1: Place egg whites in a small bowl and whisk with a fork until frothy. Next, mix in the maple syrup and vanilla.
Step 2: Place coconut and salt in a medium sized mixing bowl and mix in the egg white mixture until coconut is fully coated.
Step 3: Using about 2 tablespoons for each macaroon, roll into balls and then place on a cookie sheet. Lightly press down to flatten the bottom, but keep the top nice and round.
Step 4: Bake in a pre-heated oven at 325-degrees F for 17-20 minutes, or until tops are crips and lightly golden.
Step 5: Melt chocolate in a small shallow bowl and then dip the bottom of each cookie in the chocolate and place back on the lined cookie sheet.
Step 6: If you have leftover chocolate, carefully drizzle remaining chocolate over the tops of the cookies. Place in fridge so chocolate can set.
💭Tips for the Best Macaroons
Use room temp eggs. Room temp egg whites are easier to whisk up. They also incorporate better into the coconut when warm and help to evenly bake the macaroons.
Shredded coconut can vary by brand. For these coconut macaroons, a medium shred coconut works best. Some "coconut flakes" are actually more on the medium shredded side, so just look at the bag. I have used finely shredded coconut and it works just fine, but the texture of the medium shreds is much better. Terrasoul Superfoods has a great medium shred coconut.
Allow macaroons to set in the fridge. After you've dipped them in chocolate/drizzled them with chocolate, place in fridge so the melted chocolate doesn't spread too much.
Use a cookie scoop. Using a spring-loaded cookie scoop will help to shape the macaroons and to keep them evenly sized.
Storing and Freezing
Storing: As with most baked goods, these are best within 24-48 hours of baking. However, they will stay good in an airtight container at room temp for up to 5 days. To extend shelf life, you can keep them in the fridge or freezer.
Freezing: Place in a freezer safe container, and if possible, individually wrap them to help maintain freshness. They will stay well in the freezer for up to 3 months.
Tip: Regardless of how you store these, these are best enjoyed at room temp.
Recipe FAQs
Coconut macaroons are chewy mounds made with shredded coconut and egg whites, often dipped in chocolate. Macarons, on the other hand, are sandwich-style cookies made with almond flour and meringue, typically filled with ganache or buttercream. Though the name is similar, they are a very different cookie.
If your macarons are falling apart, it's probably due to the fact that they are too dry. Make sure to use large eggs and use the full egg white. You can try to use less coconut if they keep falling apart.
The macaroons with be lightly golden across the tops with some pieces of coconut looking slightly crips. In my opinion, it's better if they are slightly over cooked, but don't burn them.
If You Love This Recipe, Try These!
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Eat Clean.Be Well!
-Sara
Coconut Macaroons (no condensed milk)
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Equipment
- 2 mixing bowls
- 1 Baking sheet
- 1 Microwave safe bowl
Ingredients
- 2 large room temperature egg whites
- ¼ cup pure maple syrup
- 1 tsp. pure vanilla extract
- 3 cups unsweetened shredded coconut (see notes)
- ⅛ tsp. fine sea salt
Optional Chocolate Topping
- ½ cup chocolate chips (dairy free if needed)
- 1 tsp. coconut oil
Instructions
- Preheat oven to 325-degrees F. Line a baking sheet with parchment paper, or a silicone mat, and set aside.
- Add egg whites to a small mixing bowl and whisk with a fork until frothy (this should only take about 30 seconds). Mix in the pure maple syrup and vanilla.
- To a large bowl, add the shredded coconut and salt. Pour the egg white mixture in with the coconut and mix until coconut is fully combined.
- Use a spring loaded cookie scoop, or a tablespoon, to form balls out of the mixture, using about 1 ½-2 tablespoons on mix per ball (try to make the balls as compact as possible when rolling). Place the balls on prepared baking sheet and gently press down to slightly flatten the bottom, while keeping the top nice and round.
- Bake for 17-20 minutes, or until tops are golden brown and slightly crisp. Allow to cool directly on baking sheet.
- While the macaroons are cooling, melt the chocolate. Melt chocolate and coconut oil in a microwave-safe bowl at medium power, stopping and stirring every 30-45 seconds. Once the chocolate chips are almost fully melted, remove from the microwave and continue stirring until all all the chocolate is melted.
- Dip the bottoms of the macaroons in the melted chocolate, allowing any excess to drip back in the bowl. Return each macaroon to the prepared baking sheet to set. If you have leftover chocolate, feel free to drizzle it over the tops. Place pan in fridge for about 15 minutes so the chocolate can quickly set.
- Best enjoyed at room temp!
Notes
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- To quickly get the eggs to room temperature, place them in a bowl of hot water for 15 minutes.
- Shredded and flaked coconut vary by the brand. For these coconut macaroons, look for shredded coconut with a medium thickness (some brands may even call this "flaked coconut.") I have used finely shredded and they turn out fine, but a medium shred results in a much better texture. Just don't use thick flaked coconut! Terrasoul Foods is a great option.
- Macaroons are good stored at room temp for up to 5 days. Store in fridge to extend shelf life by a few days, or in the freezer for up to 3 months.
- For a fully refined sugar free treat, use Hu Chocolate Gems for dipping and drizzling.
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Nutrition
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